Sweet Fennel-and-Tomato Scones

1. 1

   Preheat the oven to 400.

2. 2

   In a large bowl, whisk the flour with the baking powder, salt, the ground fennel seeds and the baking soda.

3. 3

   Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

4. 4

   Add the chopped tomato and toss until evenly distributed.

5. 5

   In a small bowl, mix the milk with the warmed honey.

6. 6

   Pour the milk mixture into the flour.

7. 7

   Using a wooden spoon, stir until a soft dough forms.

8. 8

   Scrape the dough onto a lightly floured work surface and knead 2 or 3 times, until smooth.

9. 9

   Pat the dough out to a 1/2-inch thickness.

10. 10

    Using a 2-inch-round biscuit cutter, stamp as many rounds as possible out of the dough.

11. 11

    Gather the scraps and stamp out more rounds.

12. 12

    Transfer the rounds to a baking sheet and brush the tops with the egg-yolk mixture.

13. 13

    Sprinkle the scones with the whole fennel seeds and the sugar and bake for about 10 minutes, or until they are golden and puffy.

14. 14

    Transfer the scones to a wire rack to cool slightly.

15. 15

    Serve the scones with butter.

* Per serving · 4 servings · Values may vary.

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